Friday, September 16, 2011

Seasoned Sweet Potato Fries

Fries...greasy, fattening, calorie laden fries...but they are soooo darn good. To be honest, I am not really a big fries eater but these potato fries are something else. They taste way better than their potato counterpart. I used sweet potatoes that I bought from the Korean supermarket as opposed to the ones they sell at the regular American grocery stores. I these Korean ones are a little firmer thus able to stand being roasted, baked, and yes, fried. I find that the regular ones sold at the regular grocery stores are a lot softer so it is less able to stand baking and boiling as they turn into a mush rather quickly.

The key to making sweet potato fried is making sure that the oil is very hot as well as not overcrowding the pot as this will cause the temperature to go down so the fries would become soggy. You also have to remember to season them while they are still hot. Be careful though because your fingers might get burned.


2 large sweet potatoes, peeled and sliced into thin,long strips
oil for frying


1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp sea salt
a pinch of freshly ground black pepper
1/2 tsp dried parsley

1. Mix ingredients for seasoning and set aside
2. PLace sweet potatoes into a large bowl filled with water. Soak for 30 minutes.
3. When ready to cook, heat oil in a lage pan.
4. Meanwhile, drain water from the bowl filled with sweet potatoes and dry them well. NOTE: Make sure that they strips of sweet potatoes has been dried really well otherwise you will have one heck of a mess. Remember that hot oil and water do not play well together...hehehe
5. Add sweet potatoes to the hot oil and fry until golden brown in color. Do this in batches and fry a little at a time. NOTE: Be sure to use splatter guard to prevent oil from splattering all over you and the stove. Be careful not to burn yourself as well.
6. When fries has turned golden brown in color, remove them from the pa using slotted ladle or spoon then place them in a heat proof colander to drain excess oil.
7. Transfer them to a paper towel limed plate and season with prepared seasoning. Remove excess seasoning.
8. Transfer to a serving dish and serve with catsup or a combination of catsup and mayonnaise.

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